Monterey Chicken Spaghetti

Instructions:

Step 1: Cook the spaghetti according to package directions until al dente. Drain and set aside.

Step 2: In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant.

Step 3: Add butter and stir until melted. Sprinkle in the flour and whisk constantly for 1 minute to form a roux.

Step 4: Gradually add the milk, whisking until smooth. Simmer for 3–5 minutes until the sauce thickens.

Step 5: Stir in the Monterey Jack and Parmesan cheese until melted. Season with salt, black pepper, and red pepper flakes.

Step 6: Add the cooked chicken and pasta to the skillet. Toss to coat evenly in the sauce and heat through.

Step 7: Garnish with fresh parsley before serving.

Storage Information:

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to loosen the sauce.